摘要
对冬瓜汁自然发酵饮料的生产工艺进行了探讨,确定了较为理想的工艺流程及主要工艺参数,通过该工艺生产出的饮料澄清透明、无沉淀,色泽为冬瓜汁的浅绿色,酸甜适口,具有冬瓜汁及乳酸发酵产生的独特清香。
Studied one processing of nature fermentation of white gourd juice beverage. In the experiment, we used celery juice beverage. The beverage was clear and transparent with no precipitation. The color of the beverage was light green as that of white gourd. Acidity and sweet mess of the beverage were pleasing and it also had some special fragrance produced by white gourd itself and lactic acid fermentation as well.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第10期110-111,114,共3页
Science and Technology of Food Industry
基金
上海应用技术学院人才引进科研启动项目
关键词
冬瓜汁
自然发酵
饮料
white gourd juice
nature fermentation
beverage
